Asian Greens Noodle Stirfry

Cook time 15 minutes
Servings 2-4


2 tbsp vegetable oil
2 cloves garlic, finely sliced
1 tbsp fresh ginger, julienned
1 long red chilli, finely sliced
4 winged beans, roughly chopped
1 small bunch choy sum, stems roughly chopped and leaves cut in half
½ tomato, roughly chopped
2 cups Chinese spinach, roughly chopped
4 spring onions, pale parts only, cut into 3cm batons
6-8 sawtooth coriander leaves
10 Thai basil; leaves
450g packet Hokkien noodles
Toasted coconut and crispy fried shallots, to serve


¼ cup xaosing wine
2 tsp caster sugar
3 tbsp soy sauce
1 tbsp sesame oil

Asian Greens Noodle Stirfry


Place all of the sauce ingredients in a small jar with a lid and shake vigorously to combine. Set aside.

Heat a large saucepan over medium-high heat and add the vegetable oil, chilli, garlic and ginger. After about 1 minute, add the choy sum stalks and winged beans and toss in the oil. Add the tomato and stir fry for a couple of minutes until they break down.

Add the noodles to the pan and toss to coat. Once they have warmed up, add the sauce and allow to reduce slightly. Add the spinach, spring onions, choy sum leaves, sawtooth coriander and Thai basil. Stir and toss to combine and ensure the noodles and leaves are coated in the sauce.

Remove from the heat and stir in the coconut and crispy fried shallots. Serve.